Indo Chinese Schezwan Sauce | Video
Spicy, sweet schezwan sauce to add to your stir fries and other dishes
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Servings
Ingredients
- 20 dried red chilies regular or Kashmiri red chilies
- 1 tablespoon tomato paste
- 1 tablespoon oil
- ½ teaspoon minced ginger ginger paste
- 1 teaspoon minced garlic garlic paste
- 1 small shallot chopped
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon ketchup tomato sauce
- ¼ teaspoon ground black pepper
- Water
- Salt to taste
Instructions
- Soak red chilies in hot water for 10 minutes. Drain. Place
red chilies in a food processor. Add a little water and grind to a smooth paste. Add tomato paste. Grind again. Set aside. - Heat oil in a large frying pan over medium-high heat.
- Add ginger, garlic and shallots. Saute, stirring occasionally, for 2-3 minutes or until the onions are browned.
- Add chili paste. Stir to combine. Cook, stirring occasionally,
for 5 minutes. Add water if needed. - Add soy sauce, rice vinegar, ketchup (tomato paste) and
ground black pepper. Stir to combine. Simmer for 2 minutes. - Remove from heat. Cool down completely.
- Transfer to an airtight container and refrigerate for 2
weeks.
Video
Notes
- This sauce makes for the perfect addition to stir fries or
any other dishes to level up the heat and flavor. - Use this sauce as a dip or sandwich spread.
Nutrition
Serving: 1g | Calories: 52kcal | Carbohydrates: 9g | Protein: 2g | Fat: 2g | Polyunsaturated Fat: 1g | Sodium: 159mg | Fiber: 1g | Sugar: 5g